Georges Al Ajouz

Supply chain manager at Kabab-ji

• Lebanon - Beirut
• My current job since February 2001

-Developing the products and the processing methods.
- Ensure that all products match the company high standards in quality and consistency, in a clean and healthy environment as per HACCP rules (HACCP accredited, certificate # 5227689 by the National Restaurant Association Educational Foundation).
- In my new position as Supply Chain Manager I direct three key departments of the company: Purchases and sourcing, Production and distribution, opening new outlets abroad (franchise).
- Design flow work procedures. Design BOH and related maps.
- Monitoring the warehouse activities: Logistics, Inventory, cleanliness...
- Receiving the raw materials and dispatching the ready products.
- Providing all the quantities by building the stock.
- Monitoring the food processing procedures and applying the recipes and the company standard procedures.
- Researching, customising and applying new cooking and packaging techniques.
- Maintaining the operation different costs within or under budget.
- Data on the company approved IT system.
- Creating excel sheets that shadowed the company software for better K.P.I. and much better product supervision.
- Preparing the menu cost and menu engineering.
- Hiring, training and developping the multinational crew.
- Providing reports on all the operation.
- Keeping financial records on purchases, sales, costs, salaries.
- Conducting preventive maintenance programs.
- Follow up on the products after delivery.